Wholesome sardine fennel sandwich

Bake the baguelino as indicated in the baking instructions. Let cool.

Cut the shallot in fine pieces and stew briefly in olive oil.

Cut the fennel  into small pieces, add to the shallot and stew for 10 minutes.

Add the white wine.

Add the fennel seeds & yellow raisins followed by the pine nuts & chili flakes and let it simmer on low heat until the fennel is soft.

Allow to cool.

Finish with a splash of lemon juice and some zest.

Slice your bread  horizontally and spread some citrus tapenade on the bottom of the bun, followed by the fennel preparation and sardines.

Finish with the green of the fennel.